Negotiating the Epistemologic Implications of Oenophilia

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Above: You wouldn’t believe it but rockstar winemaker Jim Clendenen and I have the same hair stylist, the rockin’ Felice Partida. The only difference? Jim has hair…

BrooklynGuy is not the only guy who gets to go to cool tastings this week, during our industry’s fall preview season (although I have to confess I wish I had had a chance to check out the Jenny and François portfolio in New York with him).

Those highfalutin New Yorkers might be surprised by the caliber of wine folk who come out to visit with us down here in central Texas. ;-)

Yesterday, I tasted a lot of great wines, including current releases from some of my favorite Italians from importer Dalla Terra — Selvapiana (07 Chianti Rufina was KILLER), Marchesi di Grésy (05 Barbaresco was stunning), Tenuta Sant’Antonio (05 was great, always one of my favorite expressions of Amarone).

I also enjoyed tasting with Jim Clendenen, whose wines — especially the high-end bottlings — are always fresh, elegant well-balanced expressions of California Pinot Noir. And I couldn’t resist the above photo op moment: Jim and I share the same hair stylist, Felice Partida! She and I met simply because I booked an appointment last year with the first stylist available at Tracie B’s salon, James Allan, in the Rosedale neighborhood of Austin where we both live. Felice is simply the coolest and as it turns out, her big sis’ Susana is also one of the coolest wine brokers in Texas, AND Felice’s boyfriend Ronnie James is one of the town’s hottest bass players (who plays and tours with the likes of Booker T, Gary Clark Jr., and Jimmy Vaughn — not bad eh?). I highly recommend Felice: being her client comes with “fringe” benefits! ;-)

Above: Restaurateur and winemaker Brian Duncan is one of our country’s most dynamic food and wine experts. He’s also one of the coolest guys in the biz.

I also got to catch up with rockstar restaurateur and winemaker Brian Duncan from Chicago. I thought his Pinot Noir show beautifully and the packaging alone made it worth the price of admission. The back label reads: Sexy Pinot Noir seeks short term relationship with recipes that include mushrroms, pork, beef, or poultry (No strings attached).

In other news…

Check out Mike Sutter’s excellent article in yesterday’s Austin American-Statesman, “Messages in a bottle: The mystique of the restaurant wine list.” I was thrilled that Mike interviewed me for the piece and was glad to make the point that you shouldn’t “go into a restaurant with the presumption that people are going to try and take advantage of you… When you pay for a glass of wine in a restaurant, you’re not just paying for the wine. You’re paying for the restaurant’s cellaring of the wine. You’re paying for the service of the wine, and you’re also paying for the expertise.” The other wine professionals interviewed for the piece give some great advice about how to decipher a wine list. The bottom line: go out and enjoy restaurants and their wines. That’s what they’re there for! :-)

In other other news…

Above: Tracie B and I tasted 1988 Bertani Amarone with our friends Charles and Michele Scicolone and Frank Butler earlier this year when we were on tour with Nous Non Plus.